Here’s an Asian twist on the popular summer salad, cole slaw. This version is sweetened naturally with balsamic vinegar instead of sugar and contains Greek yogurt instead of mayonnaise.
- 1/4 cup Paducah Olive Oil’s Lime Olive Oil
- 1/4 cup Paducah Olive Oil’s Lemongrass Mint Balsamic
- 2 tablespoons Paducah Olive Oil’s Toasted Sesame Oil
- 1 teaspoon salt
- a dash of garlic powder
- 1/2 cup Greek yogurt
- 1/2 head green cabbage
- 1/2 head purple cabbage
- 2 cups shredded carrots
- 1 cup fresh cilantro
- 1/2 cup green onion, green parts only
- 3 cups cooked edamame
- 1-2 cups roasted peanuts
- 1/3 cup red peppers
Whisk all dressing ingredients together and set aside.
Chop the cabbage, cilantro and green onions. Place all salad ingredients in a large bowl and toss with the prepared dressing. While the salad is available to eat immediately it is best served after chilling for a few hours to allow the flavors to meld and soften the cabbage just a bit.